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Prep Time: 15 mins - Overnight | Cook Time: 40 mins | Serves: 4

Ingredients

• 1 large head of cauliflower, roughly chopped

• 1-1 ½ c raw cashews, soaked

• 1 small white or yellow onion, diced

• 3-4 cloves fresh garlic, minced

• 3-4 c homemade or low-sodium vegetable or chicken broth

• 1 tsp dried basil

• ½ tsp garlic powder

• ½ tsp cayenne, optional

• 1/8 tsp white pepper, optional

• Salt and pepper to taste

• 1 Tbsp olive oil

Directions

1. Soak cashews in warm water for 2-3 hours, overnight in the fridge, or quick boil for 15-20 mins until softened.

2. Heat olive oil in large pot over medium heat. Add onions and sauté for 3-5 minutes. Add garlic and sauté another 2-3 minutes until both onion and garlic are soft and fragrant.

3. Add cauliflower and cashews. Continue to cook over medium heat until cauliflower softened. Add salt and pepper.

4. Add 3 cups vegetable or chicken broth and bring to a boil. Reduce heat to low-medium and simmer for 15-20 mins until cauliflower is fork tender.

5. Add spices and stir until combined.

6. Reduce heat to low and blend soup mixture with immersion blender until smooth. Add additional ½-1 cup broth or water to achieve desired consistency. Add additional salt and pepper to taste.

7. Serve and enjoy!

In the Kitchen | November 2021
Basecamp Prevention + Wellness, Providence | providencebasecamp.org